Shrimp soup with lemongrass and sweet potato

½ onion ½ garlic clove 1 lemongrass stalk (halved) 2 tbsp olive oil Heads and shells from 12 large shrimp ½ liter vegetable stock or water

1 sweet potato (200 g) 1 tbsp olive oil ½ onion 1 zucchini Juice from ½ lemon Salt Pepper

Fresh coriander

Clean the shrimp, reserving the heads and shells for the bisque.

In a pot, sauté the onion, garlic, and lemongrass in 2 tbsp olive oil.

Add shrimp heads and shells and cook until caramelized.

Add stock or water and simmer for 15 minutes. Strain and keep the broth.

In the same pot, add chopped sweet potato to the broth and boil for ~15 minutes until soft.

Blend the mixture until smooth.

In a pan, sauté the remaining onion, zucchini (cubed), and chopped shrimp in 1 tbsp olive oil until golden.

Transfer to the soup and simmer for 2–3 minutes.

Add lemon juice, salt, and pepper.

Serve hot, garnished with fresh coriander.

Subscribe and be the first to learn about new recipes and my news!